BBQ |
Grilled Salmon With Potato & Watercress Salad |
3 lb small red thin-skinned 1 potatoes 1 cup thinly sliced red onion 1 cup seasoned rice vinegar 1 about 1/2 pound watercress 1 rinsed and crisped 1 salmon fillet, about 2 lbs. 1 tablespoon soy sauce 1 tablespoon firmly packed brown sugar 2 cup alder or mesquite wood chips 1 soaked in water 1 salt |
In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. |